World Food Day 2021

World Food Day is organized every year on October 16 to bring awareness to how our changing planet affects food production and distribution. In support of this year's theme "Our actions are our future- Better production, better nutrition, a better environment and a better life", Elsevier presents a collection of over 70 pieces of curated and freely available books and journal content.

Elsevier, Future Foods, Volume 3, June 2021
As future foods, cultured meat is produced by culturing animal cells ex vivo rather than raising and slaughtering animals. It is a promising way to address concerns about resource consumption, environmental pollution, public healthy that associated with conventional livestock production. In the past two years, dozens of cultured meat-related start-ups have been founded and millions of dollars have been raised, demonstrating the high business enthusiasm, broad market prospects and high profitability expected.
Elsevier, Future Foods, Volume 4, December 2021
To feed the world's growing population in the future, there must be a protein transition from animal-based to more sustainable, plant-based sources. Hybrid plant-meat products can bridge the protein-transition and are also focused on nutritional and sustainability aspects. While the addition of powdered proteins changes the texture of meat products, textured proteins have been shown to achieve higher sensorial acceptability.
Elsevier, Heliyon, Volume 7, August 2021
Proven and sustainable practices like climate-smart agricultural practices (CSAPs) need to be prioritized and promoted for uptake especially by the farmers to achieve sustainable development. These are capable of contributing to the realization of sustainable development goals through averting food and nutritional insecurity, increasing and sustaining yields that translate into increased incomes and later reduced poverty. This is because CSAPs enable farmers to adapt and mitigate climate change effects.
Elsevier, Saving Food: Production, Supply Chain, Food Waste and Food Consumption, Volume , 1 January 2019
Food waste is a great problem nowadays; while many people are starving around the world, tons of food is wasted every day. An efficient way to preserve food is using industrial processes such as heat, cold, drying, fermentation, irradiation, high pressure, pulsed electric fields and modified atmosphere, among others, but it is also possible to use active packaging (AP) to extend the shelf life of food products. This packaging uses active compounds, as antimicrobial and antioxidants that could be released over time in the food and its products and increase their shelf life.
Elsevier, Food Safety Management: A Practical Guide for the Food Industry, Volume , November 2013
Over the past decades, more attention has been placed on the quality and safety of our foods, driven primarily due to higher incidence of foodborne diseases, large-scale outbreaks as well as incidents and recalls due to unacceptable levels of chemical hazards in our foods. Food safety incidents have undoubtedly contributed to a loss of trust of consumers and have created misperception on the subject, although among experts there is a broad consensus that the food supply has never been safer.

Policy Issues in Genetically Modified Crops, A Global Perspective, 2021, Pages 143-160

This book chapter addresses SDGs 2 and 12 by explaining the significance of the GM crop and how it will help save an undernourished population from food insecurity.

Advancement in Crop Improvement Techniques, 2020, Pages 129-139

This book chapter addresses SDGs 2 and 12 by explaining the technological advances in modern breeding techniques in grain crops. Innovative breeding techniques are covered including speed breeding.

Food Safety, Past, Present, and Predictions, 2020, Pages 179-203

This book chapter addresses SDGs 2 and 17 by explaining the past, present and future of food safety.

Building the Future of Food Safety Technology, Blockchain and Beyond, 2020, Pages 121-125

This book chapter addresses SDGs 3 and 10 by explaining how stakeholders can ensure the most accurate data about food security for policymakers.

Food Safety and Quality Systems in Developing Countries, Volume III: Technical and Market Considerations, 2020, Pages 1-40

This book chapter addresses SDGs 2 and 10 by explaining how to implement food safety and quality systems in developing countries.